Yeast bread dough calculator
Everyday bread on commercial yeast — flour, water, salt and yeast recalculated live from your schedule.
Yeast is calculated assuming a 6 °C fridge.
1 × 800 g · 68% hydration
Type how much flour you have — the portion weight recalculates.
An everyday wheat loaf on baker’s yeast: simple formula, repeatable result. The calculator lays out the ingredients per loaf and sets the yeast for the time you actually have — from three hours to an overnight cold ferment.
How it works
Yeast follows your time, not the other way around
Instead of a fixed teaspoon of yeast — say how much time you have. A same-day loaf gets more, an overnight one a fraction of that. Fermentation speed doubles every ~7 °C; fridge hours are counted at 6 °C.
Optional starter
Got some sourdough starter? Add it in the Starter section — the calculator subtracts its fermentation power from the yeast dose. Deeper flavor, still a predictable recipe.
Proportions
68% water gives a fluffy but manageable crumb; 2% salt is the baker’s standard. The loaf weight here is dough weight — the baked loaf ends up roughly 10–12% lighter.
FAQ
Fresh or instant yeast?
The result is given in fresh yeast. Conversions: instant (IDY) ≈ fresh ÷ 3, active dry (ADY) ≈ fresh ÷ 2.4.
Can I bake the same day?
Yes — 3–4 h at room temperature is a realistic plan; the calculator simply raises the yeast dose. A longer fermentation (8–24 h) tastes noticeably better.
Why does my loaf deflate when scored?
Usually overproofing: too much yeast for the proofing time, or proofing too warm. Set your real schedule in the calculator and stick to the computed dose.